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Shrimp cocktail with No. 9 Louie Sauce

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Ingredients

From shrimp
  • 1 quart dashi stock
  • 2 cup sparkling water
  • 5 gram mixed seaweed
  • 1 gram table spoon of cherry blossom salt
  • 1 pound u-10 shrimp, head off, shell still on
  • For Louie Sauce
  • 1 quart dashi stock
  • 2 cup sparkling water
  • 5 gram mixed seaweed
  • 1 gram table spoon of cherry blossom salt
  • 1 pound u-10 shrimp, head off, shell still on
  • 1/2 cup ketchup
  • 2 cup mayo
  • 1 cup creme fraiche
  • 1/4 cup worcestershire sauce
  • 1/2 cup cognac
  • 2 tablespoon sambal chili sauce
  • Preparation

    Baking Directions:

    For shrimpIf shrimp is frozen, thaw under cool running water, if not, then rinse, dry and mix with the cherry blossom salt and seaweed.

    Bring liquid to a boil in a pot that can hold the shrimp and the liquid! Once the liquid boils, add shrimp mix into the pot, cover and simmer for 4 minutes on low heat.

    Strain shrimp from liquid, cool in a bowl of ice water, peel and enjoy!For sauceFlambe cognac to blow off alcohol, remove from heat and set aside.

    While cognac is cooling down, place all remaining ingredients in a blender, and blend until thoroughly combined.

    Add cognac, then season to taste with kosher salt and cracked black pepper.